Trim off excess fat using a sharp knife. Score the fat side in a 1" crosshatch pattern, being careful not to cut the flesh.
Combine all the dry rub ingredients in a shaker or small bowl.
Season the pork shoulder with about 1 teaspoon of Diamond kosher salt (or ½ teaspoon Mortons Kosher salt) per pound of meat and sprinkle a liberal amount of the rub all over the pork. Refrigerate uncovered for 12 to 24 hours if possible.
Smoke the Pork Shoulder
Remove the pork shoulder from the refrigerator at least 1 hour prior to cooking it.
Follow your smoker's instructions and bring the temperature up to 250° F setup for indirect cooking. Place a water-filled aluminum drip pan under the grates to catch drippings.
Insert a remote probe thermometer into the thickest part of the meat and place the pork shoulder on the grate above the drip pan.
Smoke for about 90 minutes per pound, or until the internal temperature reaches 195-205° F. Continuously monitor the temperature with a probe thermometer.
Rest and Shred
Remove the pork shoulder from the smoker and wrap with aluminum foil or butcher paper and place in a cooler to rest for at least 1 hour.
Shred the pork using or a large fork or BBQ meat forks, pulling across the strands to maintain the texture. Serve and enjoy!
This recipe will work for both small and large pork shoulders. Larger roasts will just take longer.
If the dry rub you are using already contains salt, then be cautious about adding more.
Applying salt and a dry rub ahead of time is optional, but highly recommended. If you can't season the day before, season it at least 1 hour before.
Apple or Cherry wood is best for smoking pork. Use 3 to 4 wood chunks for a charcoal smoker.
Cook time: Approximately 90 minutes per pound at 250° F